Spinach Savoury Tart

Name: Spinach Savoury Tart
Prep time: 30 min
Cook time: 45 min
Total time: 85 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour; 1/2 cup unsalted butter (cold and diced); 1/4 teaspoon salt; 2-4 tablespoons ice water; 400 grams fresh spinach (washed and trimmed); 1 tablespoon olive oil; 2 cloves garlic (minced); 3 large eggs; 1 cup heavy cream; 1/2 cup grated Gruyère cheese; 1/4 teaspoon nutmeg (freshly grated); to taste salt and pepper

85 min 8 slices Medium

All Recipes

A deliciously rich and creamy spinach savoury tart perfect for brunch or as a side dish.

Prep

30 min

Cook

45 min

Total

85 min

Servings

Difficulty

Medium

The spinach savoury tart is a classic dish that combines the earthy flavours of fresh spinach with a creamy, cheesy filling, all encased in a buttery, flaky crust. It's perfect for brunch, lunch, or dinner, offering a delightful balance of textures and flavours. This tart is not only versatile but also nutritious, making it a popular choice for those looking to enjoy a wholesome meal. Whether you're serving it alongside a fresh salad or as a standalone dish, this spinach tart is sure to be a hit.

Instructions

Make the crust

In a large bowl, combine the flour and salt. Add the cold diced butter and mix with a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Pro tip: Be careful not to overwork the dough to keep it flaky.

Blind bake the crust

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press it into the pan, trimming excess. Line with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights, and bake for another 5 minutes until lightly golden.

Pro tip: Blind baking prevents a soggy crust when filled.

Prepare the spinach

Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute. Add spinach and cook until wilted. Remove from heat and drain excess liquid.

Pro tip: Ensure spinach is well-drained to avoid a watery filling.

Prepare the filling

In a bowl, whisk together eggs, cream, Gruyère cheese, nutmeg, salt, and pepper. Stir in the cooked spinach.

Pro tip: Adjust seasoning based on the saltiness of the cheese.

Assemble the tart

Pour the filling into the pre-baked crust, spreading evenly. Bake in the preheated oven for 25-30 minutes, until the filling is set and the top is golden brown.

Pro tip: The tart is ready when the centre is firm and a knife inserted comes out clean.

Cool and serve

Remove the tart from the oven and let it cool for 10 minutes before slicing. Serve warm or at room temperature.

Pro tip: Cooling helps the filling set and makes slicing easier.

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Tips & Tricks

Use fresh spinach for the best flavour and texture.
Let the tart cool slightly before slicing to help it set.
Blind bake the crust to prevent a soggy bottom.

Frequently Asked Questions

Can I use frozen spinach?

Yes, but make sure to thaw and drain it thoroughly to avoid excess moisture.

How do I prevent a soggy crust?

Blind bake the crust before adding the filling to ensure it remains crisp.

What cheese can I substitute for Gruyère?

You can use Swiss cheese or a mild cheddar if Gruyère is unavailable.

Can I make the tart ahead of time?

Yes, you can bake it a day in advance and reheat it before serving.

How long does the tart last in the fridge?

Stored in an airtight container, it can last up to 3 days in the refrigerator.

What can I serve with this tart?

Pair it with a green salad or roasted vegetables for a complete meal.

Serving Suggestions

Serve this spinach savoury tart warm or at room temperature, paired with a crisp green salad and a chilled glass of white wine for a complete meal. To make ahead, prepare the tart and bake it up to one day in advance, storing it in the refrigerator. Reheat in a low oven before serving, or enjoy it cold straight from the fridge.

Nutrition per serving

320

Calories

Protein

23g

Fat

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